As a wife, mom of four, and Certified Nutrition Counselor, I care about my impact on the food choices we make. Everything we eat has a profound effect on our bodies, the environment, and our future. We eat not just to satisfy hunger, but also to nourish and enrich our lives. Eating and buying clean resources keeps your body and the Earth healthy and thriving. Dedicated to educate on the Mind, Body, Spirit, and Food, looking at the whole body for that #OOLA life.

Row One

Monday, November 2, 2009

The herb of the week...is all about Vitamin C

OK, I think most of us our concerned with this years cold and flu season, I know I am. So a great way to get some extra fluids, that taste great, is to have a nice cup of tea loaded with vitamin C. There are a few herbs that can help with this, but the top most packed with Vitamin C is the Accerola Fruit. It is loaded with Vitamin C from 1,500 mg to 14,800 mg of Vitamin C.

Fruit: Fruits are round to oblate, cherry-like but with 3 lobes. They are bright red (rarely yellow-orange) with thin skin, easily bruised. The pulp is juicy, acid to sub-acid occasionally nearly sweet, with a delicate flavor and apple notes. The fruit is very high in Vitamin C, up to 4,000 mg per 100 g fresh weight, but typically around 1,500 mg C. Green fruits have twice the Vitamin C level of mature fruits. Fruits develop to maturity in less than 25 days. Seeds typically three with fluted wings, forming a triangle. Many aspects of seed viability have not been studied.